Last weekend we got our first snow of the season, and it fell on the outdoor holiday lights in our neighborhood, turning the crisp little white lights into glowing orbs. The days have been becoming shorter and now we have arrived at the shortest day of the year, the winter solstice. The lights outside hold our attention, draw us in with their beauty, and help us forget about the darkness–and maybe even celebrate that darkness. It is truly the season of light.
During this season of light it is important to go inward to connect with your own inner light. The yoga teachings (sutras, chapter one) talk of “the light within that is free of all suffering and sorrow.” We often block our own light without even knowing it. So as we sit now at the solstice, here in the dark, dust off whatever is blocking your bright light. Prepare to leave behind whatever is hindering it from shining its brightest, so you can bring your truest, most brilliant self into the new year.
Sharing some light with you! To help you celebrate the solstice, here is a fantastic recipe for vegan/gluten free cupcakes. Be prepared to be amazed! Even my extraordinarily fussy people in my house love these!!
Preheat your oven to 350 degrees, and spray a 12-cup muffin pan with oil.
Create two bowls, one for dry ingredients and one for wet.
Dry ingredients (whisk together):
1 1/4 cup Pamela’s Artisan Gluten Free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
Wet Ingredients (whisk together):
1/2 cup vegetable oil (I used avocado oil)
1/3 cup blackstrap molasses
1/2 cup maple syrup
1/4 cup almond milk
1 teaspoon lemon oil (could probably substitute lemon zest)
Whisk everything together and then spoon into the muffin pans. Bake for ~20 minutes. Take out and let cool before you frost them.
This will take another 5-10 minutes but it is totally worth it. It hardens up and is a great complement to the moist cupcakes.
Whisk together in a bowl and then spoon/smear onto the cupcakes :
1/2 cup powdered sugar
4 teaspoons lemon juice
1/4 teaspoon cinnamon
Enjoy!! Recipe adapted from Vegan Cupcakes Take Over the World